Banh Bao Recipe
Vietnamese bao (2) - Crispy braised pork belly, pickles, spicy mayo & cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Garnish
Method
Directions
- 1
Prepare the Dough
In a bowl, combine warm water, sugar, and yeast. Let it sit for 10 minutes until frothy. In a large bowl, mix flour, baking powder, and salt. Add the yeast mixture and vegetable oil, knead until smooth. Cover and let rise for 1 hour.
- 2
Cook the Pork Belly
In a pot, combine pork belly, soy sauce, brown sugar, minced garlic, five spice powder, and water. Bring to a boil, then reduce heat and simmer for 1.5 hours until tender. Remove pork, then crisp the skin under a broiler.
- 3
Make the Pickles
In a bowl, mix rice vinegar, sugar, and salt. Add julienned carrot and daikon radish, let it marinate for at least 30 minutes.
- 4
Prepare Spicy Mayo
In a small bowl, mix mayonnaise, Sriracha sauce, and lime juice until well combined.
- 5
Assemble the Banh Bao
Divide the dough into equal portions and shape into circles. Place a piece of pork belly, pickles, and a drizzle of spicy mayo in the center. Gather the edges and pinch to seal. Steam the bao for 15-20 minutes until fluffy.
- 6
Serve
Garnish with cilantro leaves and serve hot.
